Ramp Flatbread
Incorporate the flavor of spring into your meal with this ramp flatbread. This recipe can easily become a staple side dish for dinners and/or an afternoon snack.
Makes
Serving size
Ingredients
3 cups unbleached flour
7 grams dried yeast
Pinch sea salt
1½ cups water
Cooking spray
5-6 (60 grams) ramps or spring onions, bulb and leaves chopped (spring onions used for nutrient analysis)
2 tablespoons sunflower oil
Instructions
- Combine all the dry ingredients in a large mixing bowl. Make a well in the middle of the dry ingredients
- Pour the water into the well. Mix with your hands until you have a unified dough.
- Turn dough onto a lightly floured surface. Knead for 2 to 3 minutes by hand.
- Rest the dough for 15 minutes. Knead again for another 5 minutes.
- Cover and let it rise in a warm place for 30 minutes.
- Turn the dough onto a work surface lightly sprayed with cooking spray. Flatten dough with your fingers.
- Add the chopped ramps. Fold the dough over the ramps and knead for 3 more minutes.
- Divide into 4 even balls, cover and allow to proof for another 30 minutes.
- Oil your hands and gently begin to stretch one of the balls of dough. Work from the center outward with your fingers until you have a disc of dough that is very thin in the middle and thicker towards the edges. Aim to spread until 10-inches in diameter.
- Repeat with the 3 other balls of dough.
- Heat the cooking oil in a medium skillet over medium-high heat.
- Cook one at a time for 3 minutes on each side.
- Serve warm as a side dish.
Cooking Tip
To keep your ramps as fresh as possible, wrap them loosely in moist paper towels, seal in a zip-top bag and store in the refrigerator for up to 5 days.
Recipe Contributed by FamilyCook Productions
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